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Easy Green Chicken Enchiladas Recipe

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4 from 80 reviews

These Easy Green Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, sautéed vegetables, and a creamy green chili sauce, all baked to bubbly, cheesy perfection. Perfect for a weeknight dinner or make-ahead meal, these enchiladas combine savory spices with creamy textures and a mild tangy green salsa verde that everyone will love.

Ingredients

Filling

  • 1 pound cooked shredded chicken (about 3 cups total)
  • ½ onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, chopped
  • ½ teaspoon salt, plus more if needed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (13 ounces) cream of chicken soup
  • 2 cans (4 ounces each) mild green chilis
  • ⅔ cup sour cream, divided
  • 4 ounces shredded Monterey Jack cheese, divided

Sauce

  • 1 cup salsa verde
  • Salt, a pinch

Assembly

  • 10-12 taco-sized small flour tortillas
  • Cooking spray

Instructions

  1. Sauté Vegetables: Preheat a large skillet over medium heat with a drizzle of oil. Add the diced onion, green bell pepper, and chopped celery and sauté for about 5 minutes until softened.
  2. Add Spices: Stir in the salt, ground cumin, and chili powder, coating the vegetables evenly. Continue cooking for about 3 more minutes until fragrant, then turn off the heat.
  3. Prepare Enchilada Filling: To the skillet, add the cooked shredded chicken, cream of chicken soup, mild green chilis, half of the shredded cheese (2 ounces), and half of the sour cream (⅓ cup). Mix well to combine and taste, adjusting salt as needed for a flavorful filling.
  4. Make Green Sauce: In a separate bowl, whisk together the remaining sour cream and salsa verde with a pinch of salt until smooth and well combined.
  5. Assemble Enchiladas: Prepare a 9x13-inch baking dish with cooking spray. Spoon about half a cup of the filling onto each tortilla, then roll it up and place seam-side down in the baking dish. Repeat with all tortillas and filling, pressing them together to fill the baking dish. Save any leftover filling or tortillas.
  6. Add Sauce and Cheese: Pour the prepared green sauce evenly over the assembled enchiladas. Sprinkle the remaining 2 ounces of shredded Monterey Jack cheese on top. At this stage, the dish can be refrigerated for later baking if desired.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas uncovered for 30 minutes until hot, bubbly, and slightly golden on top. Serve warm and enjoy!

Notes

  • You can make this dish a day ahead; assemble, cover, and refrigerate, then bake before serving.
  • For added heat, use medium or hot green chilis or add diced jalapeños.
  • Serve with fresh cilantro, avocado slices, or a squeeze of lime for extra flavor.
  • Leftover enchiladas keep well in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.

Find it online: https://recipethrive.com/easy-green-chicken-enchiladas-recipe/